Spicy Pickled Jalapeño Slaw.

Intensity Breakdown

Green Cabbage: 3 cups, finely shredded
Red/Purple Cabbage: 2 cups, finely shredded
Carrots: 1 cup, julienned or coarsely grated
Fresh Jalapeños: 3 to 4 medium, thinly sliced into rounds (keep seeds for extra heat, remove for milder spice)
Red Onion: 1/2 small, thinly sliced
Fresh Cilantro: 1/2 cup, roughly chopped

Using a sharp chef’s knife or a mandoline slicer, finely shred the green and red cabbage.
Julienne the carrots and thinly slice the red onion and jalapeños.
In a large non-reactive mixing bowl, toss together the green cabbage, red cabbage, carrots, jalapeños, red onion, and chopped cilantro until evenly distributed.

Wash two 16 oz mason jars (or one large 32 oz jar) with warm, soapy water.
Divide the smashed garlic cloves, black peppercorns, mustard seeds, and cumin seeds evenly between the bottoms of the jars.
Pack the prepared vegetable mixture tightly into the jars, pressing down gently to fit as much produce as possible while leaving about 1/2 inch of space at the top.

In a small stainless steel saucepan, combine the apple cider vinegar, white distilled vinegar, water, kosher salt, and sugar (or honey).
Place over medium-high heat and bring to a gentle simmer, stirring occasionally until the salt and sugar are completely dissolved (about 3 to 5 minutes). Remove from heat immediately.

Carefully pour the hot brine over the packed vegetables in the jars, using a funnel if needed. Ensure all vegetables are completely submerged in liquid.
Tap the bottom of the jars gently on the counter to release any trapped air bubbles. If necessary, press the vegetables down lightly with a clean spoon.
Allow the jars to cool down uncovered at room temperature for approximately 20 to 30 minutes.

Once cooled, place the lids securely on the jars.
Transfer the jars to the refrigerator. Allow the slaw to pickle for at least 1 hour before serving to let the flavors marry.

Peak Flavor & Crunch: Best consumed within 1 to 2 weeks.
Total Shelf Life: Can be stored safely in an airtight container in the refrigerator for up to 1 month.
Storage Tip: Always use a clean, dry utensil when scooping out the slaw to prevent introducing bacteria, which preserves the pickling liquid’s shelf life. Keep submerged under the brine liquid as much as possible.

Mandoline Magic: For that professional, uniform restaurant texture, use a mandoline slicer for the cabbage, jalapeños, and red onion.
Control the Heat: If you prefer a milder side dish, scrape out the white ribs and seeds from the jalapeños before slicing. If you love intense heat, add a pinch of red pepper flakes or leave all jalapeño seeds intact.
Serving Suggestions: This spicy pickled slaw makes an incredible topping for:
- Beef, chicken, or crispy fish tacos
- Slow-cooked pulled pork or brisket sandwiches
- Grilled sausages and hot dogs
- Rice and grain bowls for an added acidic crunch

Serving Size: 1/2 cup (approx. 75g)